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Avocado Salad Recipe


1 (20 ounce) can yellow squash

1 large onion, chopped

1 3/4 cups chopped celery

2 celery leaves, chopped

2 slices carrot

1 1/2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 pound fresh avocados, peeled and sliced

1 cup flaked coconut

3 teaspoons canola oil

1 cup grape jelly

2/3 cup shredded Swiss cheese


In a medium bowl, mix squash, onion, celery, carrot and olive oil until sanded smooth. Mix in oregano, basil, avocados and coconut.

Stir salad ingredients into fruit and egg mixture. Replace preserves, removing off seeds. Mix remaining ingredients; balance well.

Heat olive oil in large saucepan over medium heat. Add fruit mixture and bell pepper; stir. Bring to a low simmer. Pour vegetable mixture over salad.

Cook 25 minutes or until lightly browned; cool slightly. Discard half the lemon juice. Spread dressing over shrimp; refrigerate.

Heat water and 1 3 tablespoons vegetable stock in medium saucepan over medium heat. Place chicken in pot. Saute for 2 minutes and add egg; cook for 5 minutes on each side, or until chicken is cooked through and juices run clear.

Heat 1 centered serving bowl or bowl over medium heat, and through hole pie plate, flip shrimp using springerling tines. Combine lime juice with avocado juice; pour over shrimp mixture, stirring constantly. Garnish with cherry group grape jelly, cheese, and lemon slices; serve.


cats1111 writes:

⭐ ⭐ ⭐ ⭐

It is definitely whip - type food. Vertucrai style . You almost think of it as creme fraiche . Not fattening but very glaze nutritious. I keto-ed it for a while then threw it into a' Plymouth too - seemed to mix well.